Take a look at this recipe for tips: Thin Crisp Crust Pizza

We didn't find a pumpkin chutney recipe but for other pumpkin recipes, check out Kate's Global Kitchen: Smashing Pumpkins. For chutneys, see Kate's Global Kitchen: Chilis to Chutneys.

Yes, you can thaw a 20 lb turkey in the refrigerator. It will take around three days depending on the refrigerator temperature and the original temperature of the frozen turkey. The turkey will keep in the fridge up to one week.

For more information about thawing and cooking a turkey see the Perfect Turkey Cookbook.

Yes, you can weigh down the turkey and you can you can also allow longer times for the turkey to defrost. Turkeys in some grocery stores (outside the Thanksgiving season) are often kept in deep freezers before they are moved out to the general freezer section, which may account for the longer defrost time.

Defrosting for longer periods in the refrigerator (overnight) is also okay as long as you cook the turkey soon after the defrosting is completed.

The recipe lists 1/4 cup goat cheese as the ingredient.

It also states that it is "adapted" from the Union Square Cafe cookbook.

Thanks for the "serves 4" addition.

There's a book we recently profiled on the main site that discusses topics you may be interested in:

Chocolates and Confections
Formula, Theory, and Technique
for the Artisan Confectioner
by Peter P. Greweling
The Culinary Institute of America

http://www.globalgourmet.com/food/ild/2007/1007/

The range available in desserts precludes me from making any one suggestion. For inspiration, I suggest you peruse the I Love Desserts Archives:

http://www.globalgourmet.com/food/ild/ildarc.html

Maybe one of the the April 2007 selections would work:

http://www.globalgourmet.com/food/ild/2007/0407/index.html

The recipe links are listed at the bottom of that page.

You can serve any wines, but I generally prefer red wines with cheese. The choice of wine usually depends on the cheese. Strong flavored cheese: red. Mild cheese: Perhaps a white.

Check out Fred McMillin's wine column "On Wine" for specific suggestions:

http://www.globalgourmet.com/food/wine/winearc.html.

I didn't find a Szechuan chicken recipe on our site but I did find:

http://www.globalgourmet.com/food/cookbook/2007/mastering-grill/sesame-salt.html.

This rub can be used on chicken, seafood, meat, or other poultry.

For a specific recipe, this one looks good: http://www.annes-recipes.com/recipes/meat_and_poultry/chicken/spicy_szechuan_chicken_recipe_909.html.

There are also quite a few "10-Minute" Szechuan chicken recipes proliferating on the net. You can try our SUPER search page: http://www.globalgourmet.com/search/ to find them.

Of course you can use olive oil to fry chicken. You can also use canola or any other oil. Which oil you choose depends on budget, taste preferences or health concerns.

Welcome to the Global Gourmet.

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[Brown rice can take anywhere from 35 to 45 minutes.]

Steamed rice is a perfect backdrop to many of the dishes featured in the book. Perfectly steamed rice should be hot and fragrant. The type of rice you choose will have an effect on the cooked grain's texture. Jasmine or basmati rice has long kernels that are dry and have a tendency to separate. Sticky rice, as well as short- and medium-grain varieties, are moister with a greater tendency to hold together. Saffron rice has a rich golden hue.

Measure the rice, planning on about 1 cup dried rice for 6 people. Combine the rice and 2 cups cold water in a sauce pan. Add about 1 teaspoon salt (more or less to your taste) and bring the water to a boil over high heat. (For saffron rice, add 4 or 5 crushed saffron threads.) Immediately turn the heat to low, cover the pan tightly, and cook until the rice is tender. Check the rice from time to time as it steams; you may need to add a bit more water if the pot is dry but the rice is still crunchy. White rice usually takes about 15 minutes. Brown rice can take anywhere from 35 to 45 minutes.
 
from:
The Culinary Institute of America One Dish Meals
Flavorful Single-Dish Meals from
the World's Premier Culinary College
From the Culinary Institute of America
Lebhar-Friedman Books

http://www.globalgourmet.com/food/special/2006/one/fried-rice.html

I received tihs email message by mistake. Brent meant to send it to Yolanda but Yolanda's message was retrieved after a server crash and reposted by me as GG Archive. Here's his answer to her query:

Hello Yolanda,
 
Not sure if you received all the information you need, however, Active Concepts is a distributor for Gastrolux, and we ship everywhere in North America.
 
Please let me know if you need any further information.
 
Best regards,
 
Brent Ness
Active Concepts Ltd.
403-689-3360
 
www.activeconcepts.ca <http://www.activeconcepts.ca/>
 
“Supporting Healthy Lifestyles”

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